Filled Baby Butternut with GiNiT Tarragon

Serves 2 – starter portions


1 baby butternut (+-300g), halved, de-seeded and steamed / boiled until just soft

1/4 red onion, finely chopped

1 small courgette / zucchini / baby marrow, finely chopped

3 large button mushrooms, finely chopped

1/2 Tbsp butter / oil, for frying (or more if needed)

1 tsp GiNiT Tarragon

salt to taste, if required


2 large button mushrooms, finely sliced

1/2 Tbsp butter /oil, for frying

To Cook:

Wash, halve and de-seed the butternut, steam or boil until just soft.

Fry the onion, courgette and finely chopped mushrooms over medium high heat until golden and cooked through.  Turn off heat and set aside.  Scoop out some of the soft butternut flesh (be sure to leave leave a good layer of butternut in the skin), and place it in the pot with the cooked onion mixture, add the GiNiT Tarragon and mix everything together well.  Taste and adjust seasoning to required.  Spoon the mixture from the pot into the halved butternut equally.  Bake in the oven or an air-fryer to heat everything thoroughly.

Topping: while heating the butternut, fry off the thinly sliced mushrooms until brown and crispy over medium heat.  Place on top of filled butternut halves before serving.

Serving Suggestion:

This can be served as a side to a main meal, or as a meal on its own.

Additional options:

Depending on your dietary requirements or chosen eating habits, the addition of cheese, seeds, nuts or bacon could all be tasty adaptations.

Crockery supplied by: Bomkisi

GiNiT Tarragon Mushroom Soup

Serves 2


1 punnet mushrooms, sliced thinly

1 large onion, sliced

2 cloves garlic, sliced

1-2 Tbsp butter / oil, for frying

250ml milk / vegan alternative

250ml water

2 tsp GiNiT Tarragon

(salt – if required)

To Cook:

Peel and slice onion and garlic.  Fry in butter / oil over medium heat.

Slice the mushrooms thinly and set aside roughly 1 – 2 mushrooms worth to fry on their own for garnish.  Add the remainder of the mushrooms to the onion and garlic, fry until all is golden.

Add the milk and water along with the GiNiT Tarragon to the sauteed ingredients, mix well.  Bring to the boil, then turn down to simmer slowly.  Reduce liquid by roughly a third.

Remove from the heat and blend with an immersion / stick blender until smooth.

Return to the heat and warm through.  Adjust seasoning, if required. Serve.


We used button mushrooms, but any mushrooms would work with this.

Serving suggestion:

We served ours garnished with fried mushrooms.

GiNiT Tarragon Vinaigrette

250ml sunflower oil or neutral flavoured oil
125ml white vinegar
125ml fresh orange juice
Fine zest of 1 small orange
1ml (1/4 tsp) mustard powder (more can be added – this ingredient helps with emulsification)
15ml (1 Tbsp) GiNiT tarragon
7.5ml (1/2 Tbsp) sugar or more to taste

Combine all ingredients in a bottle and shake well. Best left to stand overnight for flavours to fully combine.

Shake well before adding to the salad of your choice.

Keeps in fridge for up to 1 week.

NOTE: Extra Virgin Olive Oil has a very strong flavour and is too bitter if used as the majority oil in this recipe – we tried it with olive oil, it was overpowering, and made a new batch with sunflower oil only.

Filled Sweet Baby Peppers with Loaded Rice and GiNiT Tarragon

Serves 2

Part 1: Peppers: Cooking time: 30 – 35 minutes

Preheat the oven to 180˚C

3 sweet baby peppers – washed, halved and deseeded – place in an oven dish

1 small onion – finely diced

1 baby marrow – thinly sliced in rounds

1 small tomato – diced

80g cooked chickpeas

1 tsp GiNiT Tarragon

1 Tbsp coconut oil

Sauté the onion in the oil until caramelised. Add in the baby marrow and chickpeas, sauté lightly over a medium heat. Add tomato and GiNiT Tarragon mix well, ensuring everything is heated through. Turn off heat. Fill the peppers with the mixture and bake until tender (15 to 20 minutes). Sprinkle a little GiNiT Tarragon over the peppers before plating.

Part 2: Loaded Rice: Cooking Time 20 – 25 minutes

125ml rice

30ml white quinoa

30ml red quinoa

30ml red lentils

10ml veggie stock powder

750ml water

Boil the rice with the veggie stock in a medium pot for 10 minutes, then add the quinoa and lentils. Stir well. Boil for 5 minutes. Then turn the heat down and simmer until the rice and quinoa are cooked. Turn off the heat. Strain through a sieve, just before serving.

Part 3: Rice Topping: Cooking time: Up to 20 minutes

1 medium onion – thinly sliced

1 clove garlic – chopped

125g mushrooms – finely sliced

50g fresh or frozen, finely chopped spinach

2 Tbsp coconut oil

2 tsp GiNiT Original

Over medium high heat, sauté the onion in the coconut oil until colour starts going golden (5 minutes). Turn heat down to medium, then add garlic and mushrooms, cook until all is golden (5 – 10 minutes). Add the spinach and GiNiT Original. Cook through (5 minutes).

Serving Suggestion:

Plate the peppers, rice, onion topping and add a microgreen salad with baby tomatoes. Sprinkle with chopped pistachios.